Marinate the chicken: In a large bowl, combine the chicken with onion powder, garlic powder, salt, black pepper, and egg. Mix well and let it marinate.

Make the batter: In another bowl, whisk together all-purpose flour, cornstarch, baking powder, and water until smooth. Add 2 tablespoons of oil. Pour the batter over the marinated chicken and mix to coat evenly.

Double fry the chicken: Heat oil to 350°F (about 180°C). Fry the chicken pieces in batches for 3–5 minutes until lightly golden. Remove and drain on paper towels. Reheat the oil and fry again for 1–2 minutes until crispy.

Prepare the orange sauce: In a bowl, mix chicken broth, soy sauce, fresh orange juice, orange zest, sugar, garlic, ginger, and rice vinegar.

Sauté the aromatics: In a large pan, heat 1 tablespoon of oil. Add minced garlic, ginger, and dried chilies (optional) and stir-fry until fragrant.

Cook and thicken the sauce: Pour in the orange sauce. Bring to a simmer, then add the cornstarch slurry. Stir until the sauce thickens and looks glossy.

Coat the chicken: Add the fried chicken into the sauce. Toss quickly for about 30 seconds until evenly coated.

Garnish and serve: Sprinkle with white sesame seeds and chopped green onions.

Enjoy!